Pork Biryani


Adapted from a recipe in the essential rice cookbook. Nice flavor, good indian food for people who don't like curry (although i don't know why one would dislike curry). Meat was extremely tender and juicy. Ps: if you're one of those like me who doesn't like to measure, go easy on the lemon juice so that you don't overpower the saffron.

Steps


Mix the pork in a bowl with the ginger , garlic , garam masala , chili powder , tumeric , chillies , mint and coriander.
Cover and refrigerate overnight.
The next day , put the sliced onion in a colander , sprinkle with salt to draw liquid out of the onions.
Discard liquid , rinse onions and pat dry.
Heat oil and butter in a dutch oven , then fry onions until golden brown.
Remove onions and drain.
Pour off and reserve all but about 2 tbsp of the butter and oil.
Fry the pork in the dutch oven until well browned.
Add cooked onions and yogurt and cook on low for 40 minutes.
In a large saucepan , boil enough water to cover rice.
Add rice , return to the boil , and cook 5 minutes.
Drain rice , spread on top of onions and pork in dutch oven.
Drizzle with lemon juice , saffron / milk mixture , and the leftover butter and oil.
Preheat the oven to 425 fahrenheit.
Make a dough by adding a little water to the flour and 1 tsp salt.
Roll dough into a long , thin sausage shape , and.

Ingredients


pork loin, gingerroot, garlic cloves, garam masala, chili powder, ground turmeric, green chilies, mint, ground coriander, basmati rice, onions, salt, oil, butter, plain yogurt, saffron thread, milk, lemon juice, whole wheat flour